Saturday, December 31, 2016

What better way to start off the New Year than with a New Year's brunch with family and friends. Here is my brunch buffet menu for 2017 and it is chocked full of delectable Cajun favorites. I am also following the Cajun tradition of eating black eye peas for good luck and cabbage for good health, throughout the New Year. And if it's New Years, cher, can Mardi Gras be far behind!

^^^^^^^
And if you're wondering what to do with that ham bone in the freezer
from Christmas dinner, here's a way to use it for your New Year's
celebration. Here's an
easy, delicious recipe for slow cooker black-eyed peas that will have
you adding this fabulous dish to your table at any time of year!

Slow Cooker "Good Luck" Black-Eyed Peas

1 pound dried black-eyed peas

1 tbs. vegetable oil

1 large red onion, chopped

1/2 cup each, red and green bell peppers, and celery

2 tsp.'s minced garlic

1 can diced Ro-tel tomatoes w/ green chilies, drained

1 quart water, (more, if needed)
1 tsp. dried thyme

1/2 tsp. salt

1 tbs. Cajun seasoning

Few good shakes Tabasco

1 tbs. Worcestershire sauce

1 tsp. yellow mustard

1 cup ham, chopped

1 ham bone, (with some meat left on)

1/4 cup fresh parsley, chopped

1/2 cup green onions, tops included, sliced

Saute the onions, bell peppers, celery, and garlic, in the vegetable
oil, until soft. (about 10 minutes) Combine all ingredients in slow
cooker, except the parsley and green onions, and cook on high for 4 to 5
hours or on low, for 7 to 8 hours. Remove ham bone and add the parsley
and green onions in the last 30 minutes, stir well, and maybe add a
little more hot sauce.

Saturday, December 17, 2016

Tis' the season and I'm busy getting ready for the holidays and wanted
to share a few of my family's favorite Christmas dessert and drink recipes that
will be on my menu this year. By popular demand, these recipes are all
heavenly and are guaranteed to please your family and guests. Cest bon,
cher and Happy Holidays, Ya'll!

Mix all ingredients in a large mixing bowl and beat for 4 minutes on medium speed. Transfer batter into a lightly greased bundt pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool for 15 minutes and then drizzle with glaze and garnish with pecans. Fab!
^^^^^^^Chocolate-Rum Glaze

1 cup dark brown sugar1 stick butter1/4 cup rum1/4 cup water

Melt
butter in medium saucepan. Add brown sugar, rum, and water, and bring
to a boil. Cook, stirring constantly for 1 minute or until thick. Punch holes in cake
and pour glaze evenly over cake.

^^^^^^^Christmas Bread Pudding w/ Nanny's Rum Sauce

1 16 oz. loaf French bread, torn into small pieces

1/2 cup butter, melted

2 cups milk

2 cups heavy whipping cream

1 cup sugar

1 cup fresh cranberries

1 cup white chocolate chips

1 tsp. vanilla extract

3 tbs.'s brandy

Dash of salt

1 tsp. ground nutmeg

1 tsp. cinnamon

8 large eggs

Tear bread into small pieces in large bowl. Pour melted butter over
bread pieces and toss to coat.

In large saucepan, combine cream, milk
,sugar, vanilla, brandy, salt, and nutmeg. bring to a simmer, over
medium heat, and stir until sugar is dissolved, and remove from heat.

Combine all ingredients, except garnishes, in blender and blend on
lowest speed until the mixture is smooth and frothy. Pour into pitcher
and sprinkle with garnishes. Fab!
^^^^^^For my Christmas Dinner menu, click here.

Bonjour and Welcome !

Subscribe To

Follow by Email

About Me

Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!